The French Technique: Art of Sauces (Week 1: Espagnole)

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for a series of courses introducing you to the world of sauces. Weber leads students through a classic approach to sauce making, starting with the five classic French “mother sauces” which form the basis of hundreds of variations, and building from there with a hands-on approach. You’ll practice thickening methods including roux, slurries, purees, emulsions, and reductions.

We kick off week one of The Art of Sauces with Espagnole, or brown sauce, which employs roux for thickening. Through a demonstration and lecture, Chef Weber will lay the groundwork for remaining classes, which will be hands-on. Students will see demonstrations of many of the skills they will execute in future classes. You’ll cap off the evening with an excellent version of beef stroganoff. Includes wine service.

We recommend you register for the complete series, but it’s not required.

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